This Mixed Berry Crumble Cake is soft, buttery, and packed with juicy blueberries, raspberries, and blackberries in every bite. Topped with a sweet golden crumble and a dusting of powdered sugar, this easy berry cake is the perfect spring and summer dessert for brunches, holidays, or afternoon coffee.
If you love bakery-style crumb cakes, this recipe is a must-bake! The tender vanilla cake pairs perfectly with the fresh berries and buttery crumble topping for a dessert that tastes just as beautiful as it looks. Serve it warm with coffee, tea, or a scoop of vanilla ice cream for the ultimate cozy treat.
One of the best things about this berry crumble cake is how versatile it is. You can use fresh or frozen berries and easily make it dairy-free or gluten-free with simple swaps. The lemon juice also adds a bright flavor that balances the sweetness of the berries beautifully.
Why You’ll Love This Mixed Berry Crumble Cake
- Soft and moist texture
- Loaded with juicy mixed berries
- Easy to make with simple ingredients
- Delicious buttery crumble topping
- Perfect for spring and summer gatherings
- Its red, white, and blue color make it perfect for Memorial Day or Fourth of July
- Easily made dairy-free or gluten-free
- Tastes like a bakery-style crumb cake
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk or spoon
- 8x8 baking dish
- Parchment paper
- Measuring cups and spoons
Tips For The Best Berry Crumble Cake
- Toss frozen berries in a little flour before folding them into the batter to help prevent excess moisture.
- Do not overmix the batter or the cake may become dense.
- Add lemon zest for even more bright citrus flavor.
- Allow the cake to cool slightly before slicing so it holds together better.
- Serve warm for the best bakery-style texture.
Ingredients
For The Mixed Berry Crumble Cake
- 1 cup milk (regular or plant-based)
- ¼ cup melted butter (regular or plant-based)
- 1 cup sugar
- ½ cup lemon juice (optional but gives this cake a bright, vibrant flavor)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- A pinch of salt
- 2 cups regular or gluten-free all-purpose flour
- 1 cup frozen blueberries, plus more for topping
- ½ cup fresh blackberries, plus more for topping
- ½ cup fresh raspberries, plus more for topping
For The Crumble Topping
- ¼ cup softened butter
- ¼ cup sugar
- ¾ cup regular or gluten-free all-purpose flour
- 1 tablespoon powdered sugar
Instructions
How To Make Mixed Berry Crumble Cake
Preheat the oven to 375°F. Line an 8x8 baking dish with parchment paper.
In a large mixing bowl, whisk together the milk, melted butter, sugar, lemon juice, vanilla extract, baking powder, baking soda, and salt. Add the flour and mix until a smooth batter forms. Do not overmix. Gently fold in the blueberries, raspberries, and blackberries.
Transfer the batter into the prepared baking dish and bake for 10 minutes. While the cake bakes, prepare the crumble topping by mixing together the softened butter, sugar, and flour in a small bowl until crumbly. Remove the cake from the oven and sprinkle the crumble topping evenly over the top.
Return the cake to the oven and continue baking for another 25–30 minutes, or until the center is set and the crumble topping is golden brown. Allow the cake to cool slightly before topping with extra berries and powdered sugar.
Serve warm or at room temperature and enjoy!
Frequently Asked Questions
Store leftover berry crumble cake covered at room temperature for 1–2 days or in the refrigerator for up to 5 days. Warm slices in the microwave for a few seconds before serving for the best texture.
Yes! Frozen berries work very well in this recipe. There is no need to thaw them first before adding them to the batter.
Yes! Simply use a gluten-free all-purpose flour blend in both the cake and crumble topping.
Yes! This cake tastes delicious the next day once the flavors have had time to develop. Simply store it covered until ready to serve.
Other Summer Recipes To Try
Mixed Berry Crumble Cake
Ingredients
Mixed Berry Crumble Cake
- 1 cup milk regular or plant-based
- ¼ cup melted butter regular or plant-based
- 1 cup sugar
- ½ cup lemon juice optional but gives this a vibrant flavor
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- a pinch of salt
- 2 cups regular or gluten-free all purpose flour
- 1 cup frozen blueberries plus more for sprinkling on top
- ½ cup fresh blackberries plus more for sprinkling on top
- ½ cup fresh raspberries plus more for sprinkling on top
For The Crumble Topping
- ¼ cup softened butter
- ¼ cup sugar
- ¾ cup regular or gluten-free all purpose flour
- 1 tablespoon powdered sugar
Instructions
How To Make Mixed Berry Crumble Cake
- Preheat the oven to 375. Line a square baking sheet with parchment paper.
- In a large mixing bowl, add the milk, butter, lemon juice, sugar, vanilla, baking powder, and baking soda. Mix and then add your flour and a pinch of salt. Mix until a smooth batter forms.
- Fold in your blueberries, raspberries, and blackberries. Transfer the batter into your lined baking dish and bake in the oven to 10 minutes.
- While it bakes, in a small bowl, mix the soft butter, sugar, and flour to make your crumble. Sprinkle this on top of your cake and then continue to bake for another 25-30 minutes. You will know the cake is done when it is completely risen in the center and the crumble topping is golden.
- Allow your cake to cool, top with berries and powdered sugar. Enjoy warm or at room temperature.
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